Start by washing and peeling the potatoes. Cut them into small, even-sized chunks.

In a non-stick frying pan, heat the olive oil over medium heat. Add the potato chunks and cook them until they are golden brown and crispy on the outside, stirring occasionally.

While the potatoes are cooking, whisk the eggs in a bowl. Add the shredded cheddar cheese and finely chopped parsley. Season with salt and pepper to taste and mix everything together.

Once the potatoes are cooked, reduce the heat to low and pour the egg mixture over them. Stir gently to ensure that the egg mixture is evenly distributed.

Cover the pan and let the frittata cook for about 15-20 minutes, or until the eggs are fully set.

Use a spatula to carefully slide the frittata onto a serving plate. Cut it into wedges and serve warm.